1

Bream......

6d.

pint White Sauce ....

2d.

1

Egg......

1d.

Parsley, Lemon Juice

d.

Total Cost - 10d. Time - 20 Minutes.

Wash the bream, rub some dripping on to a baking sheet, lay on it the fish, squeeze over a few drops of lemon juice; cover with a piece of paper well rubbed with dripping, and bake in a moderate oven for about twenty minutes or longer, if the fish is large. Remove the skin and fins, and put them on the dish; pour over the white sauce, which should be just thick enough to coat the fish. Chop the parsley finely, and boil the egg hard, cut it in half, and either chop the yolk or rub it through a sieve, and chop the white. Arrange these in alternate rows all over the fish, and garnish with a few lemon slices.